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Plant-Based Recipes

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High Fiber Prune Cookies with Oats + Flax

High Fiber Blended Raspberry Chia Pudding

Easiest Sheet Pan Roasted Beets

Nourishing Vegan Beet Dip with Hemp Hearts

Protein-packed Crumbled Tofu Breakfast Burrito (25g!)

Vegan Peanut Butter Hemp Cookies with Rye Flour

Vegan Farro Risotto with Butternut Squash

Vegan Oatmeal Raisin Cookies with Oil

Blueberry Beet Smoothie with Ginger (10g fiber!)

Protein-packed Kale and Quinoa Salad with Edamame

Roasted Broccoli Caesar Salad with Vegan Dressing

Creamy Cashew Dressing with Ginger and Lime

Creamy Broccoli Pasta Salad with Green Goddess Dressing

Pan-fried Cornflake Crusted Tofu Cutlet

Vegan Stuffed Peppers with Beyond Meat

Maple Miso Glazed Tofu Roast

Celebratory Vegan Meatloaf with Lentils + Walnuts

Vegan Sausage Stuffed Acorn Squash

Summer Cherry Tomato Salad with Dates + Mint

Blueberry Lemon Chia Pudding with Soy Milk

Vegan Vermicelli Bowl with Sesame Ginger Tofu

Creamy Green Apple Smoothie with Zucchini

Blueberry Muffin Chickpea Smoothie (17g protein)

Creamy Vegan Potato Salad with Diced Tofu

The information on this site is intended as educational only and cannot replace one-on-one consultation with a registered dietitian.
We respectfully acknowledge that we live and work on the ancestral and unceded lands of the Coast Salish peoples–Sḵwx̱wú7mesh (Squamish), Stó:lō and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓əm (Musqueam) Nation.

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